Ingredients
8 baby potatoes, thin sliced
⅓ cup firm packed Italian parsley
⅓ cup firm packed coriander
1 tbsp Marlaina's Mild Jerk Seasoning
¼ cup lime juice
¼ cup rice bran oil
2 fresh salmon fillets
¼ cup Greek style yoghurt
½ tsp SIDS CRAZY SALT
2 shallots, fine chopped
Directions
Place potatoes in a saucepan and cover with cold water. Bring to the boil and cook 12-15 minutes until tender. Drain and cover to keep warm.
Reserve 1 tbsp each of parsley and coriander then blitz the remaining parsley, coriander, lime juice, oil and Marlaina's Mild Jerk Seasoning. (If you want real jerk heat, use Marlaina's Hot Jerk Seasoning)
Put salmon in a bowl and pour over half the herb mixture then let stand for 5 minutes.
Cook salmon in a frypan for 1½ minutes each side until just cooked through.
Combine potatoes with yoghurt SIDS CRAZY SALT, shallots and remaining herb mixture.
Serve salmon with lime wedges and potatoes on the side, sprinkled with reserved herbs.
